Taco Lasagna
Ingredients:
1 Tbsp. vegetable oil, plus more for greasing
1 medium yellow onion, chopped, plus more for serving
1 bell pepper, seeds and ribs removed, chopped
2 cloves garlic, chopped
1 lb. (85% lean) ground beef
Kosher salt
Freshly ground black pepper
1 Tbsp. chili powder
1 Tbsp. all-purpose flour
1 Tbsp. ground cumin
1 (15-oz.) can black beans, drained *substituted a can of Heinz tomato and a can of Heinz maple baked beans
1 (15-oz.) jar medium salsa (about 1 1/2 c.)
6 (8") flour tortillas, divided
Cheese
1 (14.75-oz.) can creamed corn, divided
Sour cream, chopped tomatoes, and chopped fresh cilantro, for serving *we only had tomatoes at the Pelly store
Instructions:
Preheat oven to 400°
Chop onions and peppers
In a large skillet over medium-high heat, heat 1 Tbsp. oil.
Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute more.
Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute.
Add beans, salsa, and 1/4 c. water. Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
Spread a small amount of beef mixture on bottom of casserole dish.
Top with 2 tortillas.
Sprinkle with cheese.
Top with half of creamed corn and half of remaining beef mixture.
Top with 2 tortillas, cheese and remaining creamed corn and beef mixture. Finish with remaining 2 tortillas and cheese.
Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.
Drizzle with sour cream. Top with onions, tomatoes, and cilantro.